John Myers
Ingredients for 1 servings:
- 300 g wheat flour (wholemeal)
- 200 g margarine
- 1 egg(s)
- 3 tbsp honey
- 1 pinch of salt
- 1 kg apples
- 1 small lemon(s), untreated, juice
- 1 tbsp honey
- 1 tbsp, sautéed cinnamon
- 2 tbsp cane sugar
- 2 tbsp rum
- e.g. raisins
- 200 g wheat flour (wholemeal)
- 100 g cane sugar
- 150 g margarine
- 1 pack of vanilla sugar (Bourbon vanilla), organic
Instructions
Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours
Quickly crumble together the flour, margarine, egg, a pinch of salt, and 3 tablespoons of honey and knead into a smooth shortcrust pastry. If the dough becomes too sticky, simply add a little more flour. Chill the dough for 30 minutes. For the filling, peel, core, and slice the apples. Place them in a bowl, squeeze over the juice of a small lemon, add the honey, cane sugar, and rum, and let the apples sit for a while until they release their juice. Quickly roll out the chilled dough on a floured work surface, place it in a greased springform pan, and press it firmly into the bottom and sides (the dough tends to fall apart, so simply break it up and press it down). Place the apples on top. For the crumble, mix the flour with the sugar and vanilla sugar and crumble it with the margarine. Spread the crumble on the apples. Bake the cake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. If you replace the margarine with butter and omit the rum, the recipe is even “whole grain.”
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